This dish originated in Syria, but is served in many varying forms all over the Levant. This version includes chicken and is served cold. The chicken could be easily left out for a vegetarian version.

Mandi Lynn


  1. 1 Whole Chicken
  2. 1 Pita Bread Large piece of Arabic
  3. 4 Cups Yogurt
  4. 5 Cloves Garlic
  5. To Taste Salt
  6. 1 Cup Chickpeas , cooked
  7. Oil for frying
  8. Water chicken reserved from
  9. Cayenne Pepper
  10. Mint Dried


60 mins
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    Clean and boil the chicken until the meat is tender and comes easily off the bone. Set aside until it's cool enough to handle and then remove the meat from the bones and shred. Set aside.

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    Smash garlic into a paste and combine with yogurt and a little salt. You'll have to taste it to make sure it's to your liking. Set aside.

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    I usually make a ton of chickpeas in advance and then freeze in batches. For this dish I simply let them thaw and they're ready to be used. If you're using canned chickpeas, just be sure to rinse them well and remove any loose skins. Set aside.

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    Slice the bread into squares or strips. Heat some oil in a large, skillet and shallow fry the bread strips until they're golden, then drain on paper towels. Set aside. Try not to eat them all...they're irresistable!

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    To assemble the dish, use a pyrex dish. First place the fried bread strips in first, followed by the chickpeas. Ladle in some of the water from boiling the chicken to moisten the bread a bit. Next add the shredded chicken. Finish by pouring the yogurt mixture on top.

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    Garnish with cayenne pepper and mint. The dish needs to be eaten right away, so if you're preparing ahead, do everything except the yogurt and pour the yogurt when you're ready to serve. No one likes soggy fatteh! As they say in Arabic...sahten!

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